Name: Ube Crinkle Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 2 h 30 min
Cuisine: Filipino
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup ube halaya (purple yam jam); 1 teaspoon ube extract; 1 cup granulated sugar; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 cup confectioners’ sugar (for coating)

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Ube Crinkle Cookies are a delightful twist on the classic chocolate crinkle cookies, but with a vibrant purple hue and the subtle, nutty sweetness of ube. These cookies are soft and chewy on the inside, with a crackled powdered sugar coating that creates a beautiful contrast against the rich purple color. They’re eye-catching, fun to make, and packed with flavor that makes every bite unforgettable.

Why You’ll Love This Recipe

I love how these cookies blend beauty with taste. The ube brings a naturally sweet, earthy, and slightly vanilla-like flavor, which is perfectly balanced by the sugary exterior. These cookies are always a conversation starter, especially during holidays or gatherings. They’re also easy to make, and the dough holds well in the fridge, making it perfect for baking ahead of time. Plus, who can resist a cookie that looks this stunning? Ube Crinkle Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Ube halaya (purple yam jam)
Ube extract
Granulated sugar
Vegetable oil
Eggs
Vanilla extract
Confectioners’ sugar (for coating)

Directions

I preheat the oven to 350°F (175°C) and line my baking sheets with parchment paper.
In one bowl, I whisk together the flour, baking powder, and salt.
In another large bowl, I mix the ube halaya, sugar, oil, eggs, vanilla extract, and ube extract until smooth.
I gradually add the dry ingredients to the wet mixture, stirring just until combined.
I chill the dough for at least 2 hours to make it easier to handle.
Once chilled, I scoop out tablespoon-sized portions and roll them into balls.
I coat each dough ball generously in confectioners’ sugar.
I place them on the baking sheet, spacing them about 2 inches apart.
I bake for 10-12 minutes or until the cookies are puffed and crackled on top.
I allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe yields about 24 cookies. From start to finish, it takes roughly 2 hours and 30 minutes, including chilling time. Active prep and baking time is around 30-35 minutes.

Variations

I sometimes like to add shredded coconut for a chewy texture and a tropical twist. For a more intense purple color, I increase the ube extract slightly. If I want a deeper flavor, I also experiment with browned butter instead of vegetable oil. And if I’m feeling extra indulgent, I mix in white chocolate chips for added sweetness.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 5 days. To keep them longer, I freeze the baked cookies in a zip-top bag for up to 2 months. When I want to enjoy them again, I thaw them at room temperature or give them a quick 5-10 second microwave zap for that fresh-from-the-oven softness.

FAQs

What is ube, and where can I find it?

Ube is a purple yam popular in Filipino desserts. I usually find it in Asian grocery stores, either fresh, frozen, or as ube halaya (a sweet jam).

Can I use fresh ube instead of ube halaya?

Yes, I can use mashed cooked ube, but I usually add extra sugar to compensate since ube halaya is already sweetened.

Do I really need to chill the dough?

Yes, chilling helps prevent the cookies from spreading too much and gives them that classic crinkle look.

Why didn’t my cookies crackle?

If the dough is too warm or not rolled well in powdered sugar, the cookies might not crackle. I make sure to coat them generously and bake from chilled dough.

Can I make the dough ahead of time?

Definitely. I prepare the dough a day ahead and keep it refrigerated. It also freezes well for later use.

Conclusion

Ube Crinkle Cookies are a delicious and colorful treat that combine a nostalgic cookie texture with a modern flavor twist. I always enjoy how they bring something special to the table—both in taste and appearance. Whether it’s for a party, a gift, or just a cozy baking day, these cookies are a joy to make and share.

Ube Crinkle Cookies

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Ube Crinkle Cookies are soft and chewy cookies made with ube halaya and ube extract, giving them a vibrant purple color and a nutty, vanilla-like sweetness. Rolled in powdered sugar before baking, they develop a crackled, eye-catching finish that’s as delicious as it is beautiful.

Author: Lizaa
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 2 hours 30 minutes (including chilling)
Yield: 24 cookies
Category: Dessert, Cookies
Method: Baking
Cuisine: Filipino
Diet: Vegetarian

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup ube halaya (purple yam jam)
1 teaspoon ube extract
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup confectioners’ sugar (for coating)

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Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, mix ube halaya, sugar, oil, eggs, vanilla extract, and ube extract until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Chill dough for at least 2 hours to firm up.
Scoop tablespoon-sized portions, roll into balls, and coat generously in confectioners’ sugar.
Place dough balls 2 inches apart on baking sheets.
Bake for 10–12 minutes, until puffed and crackled on top.
Cool on baking sheet for 5 minutes before transferring to a wire rack.